5 Different Flavors Homemade Gummy Bears 自家製小熊軟糖 (五種口味)

Are you ready for the summer?  I’ve been looking forward to our summer holiday since April! Ha!  Our family truly enjoy the summer holidays!  We love the days when we can sleep in, hang out by the pool or at the beach, cook something fun in the kitchen together, learn something, go somewhere adventurous, maybe explore places we’ve never step foot in, or simply doing nothing all day long!  But, I’m not so looking forward to the summer heat, both mentally and physically!




Today, I’ve got not just one cool recipe to share with you, but 5!   Check out these 5 Different Flavors Homemade Gummy Bears 自家製小熊軟糖 (五種口味)!  Not only they are fun to look at, fun to eat, they are truly quite fun to make as well!



 As you can see from the video tutorial above, I’ve got this cute little gummy bear silicone mold that comes with the dropper, that’s so convenience to use (I’ll also put the shopping link at the end of this post for your reference).  This mold gives nice details to the finish products, as you can see the eyes and toes of the gummy bears clearly! I think that’s totally awesome!  My Little Girl actually helped me made these gummy bears while I was testing the recipes!  We had a blast in the kitchen together!



Check out the recipes on how to make these 5 Different Flavors Homemade Gummy Bears, located at the bottom of this post.  The flavors are Lemon, Lime, Orange, Strawberry, and Blackberry, all made with fresh fruits and their juices!  These are not only delicious and fun, but actually good for you because they are packed with vitamin C and anti-oxidant!  I used a little cooking spray to grease my air tight container (for storage) so that the gummy won’t stick together.  If you plan to finish the gummy bears in a day or two, leave them at room temperature.  Otherwise, it might be a good idea to keep them in the fridge as they contain fresh fruits.  Just keep in mind that the texture might be firmer if you keep them in the fridge.   



As you can see from the picture above, I used up my entire collection of silicone mold!  Yes, you can definitely put these gummy in any molds you like, even just a rectangular tray if you don’t have a mold (you can see from my video above).  You can then cut the gummy out into different shapes with a cookie cutter.  I’ll list some of my favorite molds and cutters at the end of the post for your reference.




I hope you enjoy today’s recipes and tutorial!  Make some treats to celebrate the summer!  Whether you’ll be taking a trip, going on summer camps, relaxing at home, I wish you all a wonderful and fruitful Summer Holiday ahead!



Tools and Ingredients Used:

Gummy Bear Mold (Click here for more information)
Microplane Zester (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Heat Proof Measuring Cups (Click here for more information)
Measuring Spoons Set (Click here for more information)
Star Shape Cookie Cutter Set (Click here for more information)Small Flower and Heart Cookie Cutter Set (Click here for more information)
Android Silicone Ice Cube Tray (Click here for more information)
OXO Egg Turner (Click here for more information)
Pyrex Small Glass Food Storage Set (Click here for more information)Silicone Mold - 6 Small Designs (Click here for more information)

Mixed Berries and Cream Tart 雜莓奶油撻 – For Memorial Day!

Are you ready for the upcoming long weekend?  Next Monday (May 30th) is Memorial Day.  It is a federal holiday in the United States for remembering the people who pass away while serving in the country's armed forces.  I salute to all those who served our country and keep us safe!  Thank you and your family for all your sacrifices!



On a lighter note, the Memorial weekend is also the unofficial kick off of the summer grilling season!  I’ll share a few of my favorites grilling recipes at the end of this post.  If you’re hosting or attending a BBQ party this weekend, I highly recommend that you prepare this Mixed Berries and Cream Tart 雜莓奶油撻 to share with your friends and family!  What is a party without desserts, right? 



This Mixed Berries and Cream Tart is one of my favorite summer dessert.  The tart shell is a combination of buttery and almond crust.  The slightly nutty flavor adds the charming characteristic to this flaky crust.  I filled the tart with the classic pastry cream and it’s quite simple to prepare.  Be sure to check out the YouTube video at the beginning of this post for the step-by-step tutorial.




The stars of the show are really these gorgeous, sweet and juicy summer berries!  I used a combination of blueberries, raspberries, blackberries and strawberries.  You can use anything you like.  For a glorious sheen finish, I brush these berries with a simple orange marmalade glaze.  You can find the link to my homemade orange marmalade recipe at the end of this post as well.  This Mixed Berries and Cream Tart is perfect for any summer celebration!  Red, white, and blue for the patriotic colors and packed with the season’s best summer berries.  It truly is a feast for the eyes and for your tummy! I guarantee your friends and family will love this dessert! 





Tools and Ingredients Used:

Corn Starch (Click here for more information)
Ninja Food Processor (Click here for more information)
Rectangular Tart Pan (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Silvered Blanched Almonds (Click here for more information)
Cooling Racks (Click here for more information)
Stand Mixer (Click here for more information)
Baking Sheets (click here for more information)

Other Grilling Recipes

Grilled Ribeye Steaks with Vanilla Coffee Rub


Hamburger with Caramelized Onions and Spicy Mayo
Grilled Vegetables Salad
Citrus Marinated Tri Tip Roast with Garlic Herb Dressing
Spinach Pesto Spaghetti with Grilled Shrimp

**Link to Homemade Orange Marmalade recipe:
http://utry.it/2012/05/orange-marmalade-with-meyer-lemon.html

Simple Sweet Crêpe with Berries and Chantilly Cream for Valentine’s Day

Do you love crêpes (pronounce as “kreps”)?  Crêpe is a type of very thin pancake originated in France.  Crêpes are served with a variety of fillings, both savory and sweet.  Today, I wanted to share with you my favorite way to eat crêpes, a sweet version, of course; filled with mixed berries and chantilly cream.  Very simple ingredients, yet the flavor combination is wonderful.   



I absolutely adore crêpes because they are very versatile.  You can simply fill them with any fruit that you like.  My kids love berries so I used strawberry slices, raspberry and blueberry along with some Chantilly cream.  Basically, the Chantilly cream is a slightly sweetened, freshly whipped cream with a dash of vanilla (that got “dressed up” with a fancy name, LOL).  Since my Hubby is not a big fan for berries, I filled his crêpes with banana slices, homemade French Roasted Coffee Ice Cream along with a drizzle of Nutella and toasted hazelnuts.  Boy oh boy, that’s one of my favorites as well.

Also, you can prepare the crêpes ahead of time. I often make a batch or two and cook the batter all at once.   The cooked crêpes can be kept in the fridge or freezer for future use whenever you fancy for one, or two.  Simply keep them in the freezer safe containers or ziploc bags so they stay nice and fresh.  



If you haven’t decided on the desserts to serve your sweetheart on Valentine’s Day, give these Simple Sweet Crêpes a try!  I guaranteed that you and your loved ones will love these crêpes.  Just one bite (of the crêpe, not your Valentine), your sweetheart will sure fall in love with you all over again.  If you haven’t win your Valentine’s heart over yet, these crêpes will sure be big help, I hope.  Worse case scenario , he/she will just fall in love with the crêpes.  Well, but at least you get to enjoy a lovely desserts together.  



I added a small amount of Grand Marnier (orange liqueur) in the batter.  You can use any liqueur that you love or prefer.  As the batter cooks, most of the alcohol will be evaporated.  The liqueur enhances and adds the depth of flavor to these crêpes.  However, if you prefer not to use any liqueur, you can replace the amount with milk or water. 

I hope you enjoyed today’s post and recipe.  If you give this recipe a try, don’t forget to let me know what you think.  I wish you and your loved ones a sweet ending this Valentine’s Day!

Lemon Raspberry Meringue Bubbles—Easy Entertaining Recipe

 
 
 


Have you start with your holiday baking yet?  I have sort of, kind of, already started.  I know there are still a few weeks before Christmas.  But it’ll be here sooner than you know it, so I better start planning early.   What I mean by “started” was testing recipes and figuring out what to include in my final holiday baking marathon.  One of the recipes that I tested was these Lemon Raspberry Meringue Bubbles, and I absolutely loved them. 

 


You might ask why I love them so much?  Very simple, these Lemon Raspberry Meringue Bubbles are light as air, super refreshing and quite tangy.  The tartness came from the freeze dried raspberries that I added into the batter and on top.  The lemon zest really brightens up the flavors and complement the raspberries well.  As soon as I bite into one of these Lemon Raspberry Meringue Bubbles, it melted in my mouth.  It’s crunchy, light and airy, sweet and tart at the same time.

 


Besides tasting wonderful, this is also a “busy baking schedule friendly” recipe because you can (and should) bake these ahead of time.  Simply store them in an air-tight container and in a cool place.  They will last for a while, that is, if you don’t finish them sooner. 



Here’s how I made them (please see pictorial below):

1) In a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt until frothy, about 2 minute.

2) With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Then, add the vanilla extract.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes. 

3) Gently fold in 1/2 of the lemon zest

4) Then, fold in the freeze dried raspberries. 

5) With a small (1 tablespoon) ice cream/cookie dough scoop, scoop the meringue onto the prepared baking sheet.  Leaving the meringue  1-inch apart from each other.

6) Top each cookie with a piece of the reserved freeze dried raspberry and sprinkle the remaining 1/2 of the lemon zests evenly onto each cookie.  Bake for 1 hour.  Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours, or preferably over night. 
 
 
 


Super easy, right?  Yup, you can whip up a batch in no time.  I love to bake these at the end of the day so they can cool and dry up in the oven overnight while I dream of other desserts and cookies to bake the next day.  That way, they won’t use up my oven space during the day when I’m busy baking!




Another big plus?  They really packaged well and makes a very unique homemade gift.  For sure you won’t find these at the store….hm….unless a manufacturer copied my recipe and mass produce them!  Wakakaka….alright, I better stop day dreaming and test out some other recipes.  Until next time, take care and stay tuned for more easy and entertaining recipes, and homemade gift ideas.


 
 

The Ultimate Fresh Fruit Tart—Happy 4th of July

I’d made this The Ultimate Fresh Fruit Tart and have taken these pictures a while ago.  Somehow, I didn’t have a chance to share it on my blog yet.  To celebrate the 4th of July, I think we can all use a little pie/tart recipe as beautiful as this one, right?  This fresh fruit tart was an attempt to recreate my favorite fruit tart that I used to purchase from a Japanese bakery.  The ones from the bakery was a 4-inch tart. But for celebration, I think a full 9-inch tart is more beautiful though.  Somehow, the bakery changed their recipe and I didn’t like their new tarts anymore.  So, this fresh fruit tart is how I remembered what the tart used to be like from the bakery. 



What is unique about this tart is that it has a crunchy and flaky butter cookie crust.  Hm….yummy right?  I can’t resist a tart that has a butter cookie crust, can you?  On top of the crust, it’s a thin layer of chocolate.  So, think about chocolate cookies now.  Topping the chocolate layer is another layer of pastry cream, and a thin layer of freshly whipped cream.  Sounds decadent?  You bet it is.  Then, I top the whole tart with different fresh fruit.  I used Strawberries, blueberries, blackberries, mandarin oranges, and kiwi.  The berries are in season and it’s the best time and best way to celebrate them with this Ultimate Fresh Fruit Tart.  I brushed the fruit with a thin layer of glaze made with my homemade orange marmalade that was thinned out with a dash of lemon juice.  Each layer tasted wonderful on it’s own and really compliment each other all together.  This is really closed to the fruit tart that I love from the Japanese bakery, if not better.  



Due to the different layers involved in preparing this tart, there are quite a few steps in the recipe.  However, each step is quite simple to prepare.  I hope you will all enjoy today’s recipe and give it a try.  I wish you all a safe and wonderful 4th of July celebration.   




Note: I got this Pie plate a long time ago.  You can find a similar one here.

Vanilla Bean Dutch Baby Recipe and a Giveaway

Oh Boy!  Or should I say, Oh Baby!?  I can’t believe it’s my first time making a Dutch Baby.  And I can certainly assure you that I’ll be making it again and again.  A Dutch Baby pancake, sometimes called a German pancake, is a sweet popover that is normally served for breakfast.  It’s made with a light batter using just a few simple ingredients, such as milk, eggs, flour, vanilla, sugar and baked in a pre-heated cast iron pan.  As you can see from my pictures, the edges of the Dutch Baby popped up quite a bit and were super light and crispy.  The center is tender, slightly flaky and moist.  



I love vanilla bean, it’s probably one of the spices that I use most often in baking and desserts.  Even when I’m making chocolate or lemon cakes, a little dash of vanilla adds depth to the flavor and enhances the whole flavor profile of the dessert.  This Vanilla Bean Dutch Baby Recipe is adopted from the recipe book Pure Vanilla by Shauna Sever.  In addition to the 80 recipes accompanied by dozens of mouthwatering full-color photos, Pure Vanilla also explores the history of vanilla from orchid to extract and provides the fascinating origins and helpful tasting notes for all of today’s varieties.  Before I read through Shauna’s book, I didn’t know the seeds from the vanilla beans don’t impart lots of flavor, but it’s the pod that carries most of the flavor and fragrance.  It’s always awesome to learn something new while drooling over some delectable recipes at the same time.  Don’t you agree?



Shauna’s recipe suggested to serve this Dutch Baby with Crème Anglaise, which I know it’s going to be awesome.  Since I already have some Homemade Vanilla Bean Whipped Cream in the fridge from the day before, I used that instead and added a ton of fresh berries as well.  Oh baby, it’s heavenly!  Another change that I’ve made to the recipe was the amount of salt used.  Since my family is on a low-sodium diet, I cut down on the salt in the recipe by quite a bit.  I’ll clarify the amount in the recipe below. 



This wonderful breakfast recipe is perfect when you have companies over.  It’s so gorgeous and with such a “Wow factor” that your guests are going to be really impressed when you bring this baby to the table! 



Of course, my kids were excited to see this for breakfast.  It’s so good that you can even have this as dessert.  No one is going to complain, for sure! 



Are you interested to win a copy of Pure Vanilla and learn everything about Vanilla?  I’m giving away a copy of the book Pure Vanilla, courtesy of Quirk Books and Shauna.  Here are the details:

One lucky uTry.it reader (with an U.S. or Canada mailing address) will win a copy of “Pure Vanilla”.

This giveaway is now closed.  Winner has been announced and contacted.  

To enter, simply leave a comment and tell me what’s your favorite recipe using vanilla.  Deadline to enter is February 2nd, 2013 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):

1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Share this giveaway on Facebook (with a link back to this post please)
4) Pin a picture from this post onto Pinterest.

That’s all and Good Luck everyone!



 
Disclaimer: I received a copy of “Pure Vanilla” free of charge for the purpose of this review. I was not compensated in any other way.  All opinions are 100% my own and always will be.
 

Roasted Strawberry Ice Cream—With Step-by-step Pictorial

When the strawberry season is almost over and you have some really ripe ones that you want to use up quickly, this is the perfect recipe for those berries.  Ever since I started making my own ice cream, I’ve never look back to store bought ones. This Roasted Strawberry Ice Cream is by far the most strawberr-ey ice cream I’ve ever tasted, period.  There are three secrets to intensify the strawberry flavor in this ice cream and I’m going to tell you what they are….so, they are not really secrets any more after this post.  You probably guessed one of the secrets from the title already. 



Yes, roasting the strawberries really intensify the flavor.  The second secret?  The aged balsamic vinegar I added during roasting.  The slightly tangy and sweet balsamic vinegar really compliment the sweet and tart strawberries well.  The roasting was pretty straight forward so I didn’t include that step in the pictorial below.  After roasting, you’ll get some deep dark red and soften strawberry with a thick syrup, from it’s natural juices, honey and the aged balsamic vinegar = killer combination and it’s so good I can puree this stuff and use that as a sauce/syrup for waffles and pancakes…hm….I think we need another post for those.
For any great ice cream, you need to start off with a great vanilla ice cream base.  This time, I used both a vanilla bean and vanilla extract.  The vanilla been is sure an investment, but it is so worth it and I ensure nothing goes to waste.  I’m going to tell you why in just a minutes.  First, let’s head to the kitchen and find out how I make the ice cream, shall we?

1) Heat the milk, sugar and salt until the mixture reaches a simmer.
2) With a paring knife, scrape off the seeds of the vanilla bean.
3) Place both the seeds and bean pod into the milk mixture, cover and let it steep off the heat for an hour.
4) In a separate bowl, whisk the egg yolks together.



5) Reheat the milk mixture.  While whisking, slowly add the re-heated milk mixture into the yolks.
6) Pour the egg yolk mixture back to the saucepan and cook the custard until thicken and coat the spatula.
7) Place a strainer on a large bowl with the cream.  Strain the custard into the cream.  Stir in vanilla extract and raspberry liqueur.
8) Chill the mixture over night.  The next day, remove the vanilla bean pod and churn the ice cream mixture with the roasted strawberry mixture according to the manufacture’s instructions.



Remember I told you about nothing goes to waste with the vanilla bean?  Yes, I’m just checking to make sure you’re still with me.  Ready?  Simply wash and dry the vanilla bean pod and place it in an air tight container, cover with some sugar and store it in a cool place, such as your pantry.  There, you have just made vanilla sugar.    I have a huge jar that I’ve been using in many of my recipes as shown in the picture below.  The vanilla sugar is good with Meyer Lemon Curd with Vanilla Sugar, Vanilla Sugar Palmiers, Meyer Lemon Meringue Tartlets or any recipe that your heart desires.  Of course, you can use this vanilla sugar when you make ice cream in the future.  Each time I used a vanilla bean, I add the pod to this jar.  As you use up the sugar, add some back periodically to cover the beans.  I love opening the lid of this jar because the aroma is so amazing with the vanilla bean.  Inhale…exhale…inhale…exhale…ahhh….smells so good!  Now, you can go into your kitchen and make yourself a jar of this goodness.  You can thank me later.



In this recipe, I used a little raspberry liqueur to enhance the flavor and texture of the ice cream.  This is the third secret to intensify the berry flavor in this ice cream.  Why raspberry?  Because that’s what I have on hand. hehe….I’ll try to get the strawberry one when I have a chance.  Again, you can’t really taste the alcohol at all but the berry flavor really intensify by it. The liqueur also enhances the ice cream texture because alcohol lowers the freezing point.  The ice cream stays creamier and smoother as it does not freeze as solid and is less likely to form ice crystals.  I hope you enjoy today’s recipe, tutorial and tips. 



Until next time, stay cool and stay hungry for more yummy recipes.  Yes, you can drool a little with this picture below….shhh…I promise I won’t tell. 


 
 

Strawberry and Cream Swiss Roll (草莓奶油瑞士卷)—With Pictorial

Swiss Rolls are one of my childhood favorites.  Yes I know, I have many favorites.  If you’re not familiar with them, they are sponge cakes filled with whipped cream, jam, or sometimes fresh fruit.  The origin of Swiss Roll is likely from the United Kingdom.  Since Hong Kong (my home country) was a British Colony from the 19th to late 20th century, the Swiss Rolls are popular treats that are easily found in most Chinese bakeries. 



If you have been following my blog, you will probably remember that I’ve made a chocolate version of this Swiss Roll last Christmas (Chocolate Yule Log—Bûche de Noël au chocolat).  Doesn’t sound familiar?  Never mind, here’s the link again for you to drool on.  It really is a simple cake to make and I’ll walk you through in the step-by-step pictorial in just a minute. 

Before the berries season ends, I want to indulge in as many fresh berries as possible.  The strawberries are so sweet, juicy and vibrant when they are in season.  I can’t help it but to make the Swiss Roll with fresh strawberries and cream this time.  It’s a heavenly combination that my kids could attest to that.  Their little faces lit up with a big smile when they saw this cake.  That made me feel so warm and happy that they loved and enjoyed my creation.



Let’s move on to the pictorial, shall we?

1) Grease a 10 by 15-inch baking pan with cooking spray and line the pan with parchment paper. Set aside.
2) Beat the egg whites with cream of tartar and a pinch of salt until frothy
3) Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.
4) In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow.



5) Then add the vanilla, melted butter and heavy cream until incorporated
6) Sift the cake flour into the egg yolk mixture. Add the lemon zest and lemon juice and fold until all ingredients are just combined.
7) This is how the egg yolk mixture looks like after folding in the cake flour
8) Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much.


9) Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375 degree F for 8 to 10 minutes
10) This is how the cake looks like when it’s out of the oven.  Place on a wiring rack until completely cooled.
11) Spread the whipped cream evenly onto the cooled cake. Sprinkle the strawberries onto the cream evenly.
12) Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.



That’s it!  Simple enough, right?  I hope you’ll take advantage of the berry season and try this recipe out.  The sponge cake itself is silky, light and fluffy as clouds.  I used a little bit of lemon zest and juice to brighten up the flavor.  The juicy strawberries in the fillings are mingling with the smooth and freshly whipped cream.  You’ll get a burst of juicy freshness when you bite into the strawberries.  If that doesn’t sound heavenly, I don’t know what is.



I hope you enjoy today’s recipe.  Thank you for stopping by and I’ll share another favorite treat with you real soon.